Whole30 Pesto Scalloped Potatoes are a fancy-looking dish that make it appear as though you’ve been cooking in the kitchen all day. In reality, the dish takes minimal prep, and your oven does most of the work. No matter what you’re having for dinner tonight, this flavorful side will compliment your favorite Whole30 meal.
Try This: Whole30 Pesto Scalloped Potatoes
Ingredients
- 3 russet potatoes
- 2 tablespoons ghee or coconut oil
- 1 cup canned coconut milk
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Pinch of ground nutmeg
Pesto
- ½ cup olive oil
- 1 garlic clove peeled and minced
- 4 cups fresh basil
- ½ cup chopped walnuts
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- PREHEAT oven to 375 degrees Fahrenheit.
- RINSE potatoes and pat dry.
- Carefully SLICE potatoes in thin ¼” discs.
- ARRANGE about half of the slices in a skillet or in an oven-proof baking dish.
- HEAT a separate skillet to medium-low heat. ADD the ghee or coconut oil and remaining sauce ingredients. WHISK together and bring to a simmer.
- TURN the heat off and drizzle about half of the sauce over the first layer of sliced potatoes.
- ARRANGE the second half of the potatoes on top of the first, followed by the rest of the sauce.
- BAKE in the oven, covered with foil, for about 45 minutes.
- REMOVE the foil cover and finish baking under the broiler for about 5 minutes.
- While the potatoes are baking, PREPARE your pesto by adding all of the ingredients in a blender or food processor and blend until very creamy. Set aside.
- When the potatoes are done, REMOVE from the heat, and carefully top with a layer of pesto.
- ALLOW to cool for a few minutes before serving with a big scoop of additional pesto, storing any leftovers in the fridge for up to 5 days.
- Enjoy!
